Some of the finest recipes are those passed down for generations.I saw this collection on a newsgroup of which I am a member and wanted to post it in its entirety to give total credit to the contributor.I hope you enjoy these recipes as much as the rest of us on this newsgroup do. Pickled Vegetables (4) Collection Date: Thu, 28 Nov 2002 From: Luckytrim Newsgroups: rec.food.recipes Pickled Vegetables Pickled Vegetables Pickled Green Beans Vinegar Beans Pickled Vegetables 2 cup sliced carrots 2 cup cauliflowerets 2 cup sm. cucumbers 2 cup small pearl onions peeled 2 cup sliced celery 6 sweet red peppers, coarsely chopped 6 pt. white vinegar 6 pt. water Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalded, heavy plate and place fruit jar filled with water on plate. Let set 2 to 3 weeks or until fermented, removing film from top as fermentation takes place. Drain off brine. Mix the vinegar and water in a saucepan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over to cover. Seal. Pickled Vegetables 2 cups Celery, cut in cubes or sticks 2 cups Carrots, cut in cubes or sticks 2 cups Green peppers, cut in cubes or sticks 2 cups Red pepper, cut in cubes or sticks 2 cups Cauliflower Pearl onions 4 cups white vinegar 1 cup sugar 1 tsp. salt 1 tablespoon celery seed 2 tsp. dry mustard 2 tsp. turmeric 2 cloves garlic 1 small bay leaf In a saucepan cook each vegetable separately in boiling water for 2 minutes. Cool under cold water. Combine in saucepan: 4 cups white vinegar, 1 cup sugar, 1 teaspoon salt, 1 tablespoon celery seed, 2 teaspoons dry mustard, 2 teaspoons turmeric, 2 cloves garlic, 1 small bay leaf. Bring to a boil, pour over vegetables. Let cool. Cover and refrigerate at least 2 days before serving. Pickled Green Beans Cook fresh green beans with salt. When almost done (still a little hard). Place into clean sterilized quart jars, layering with onion slices. When jars are full, fill with a hot solution of: 2 cup white sugar 2 cup vinegar 2 cup of water Bring this to a boil and pour over beans in jar. Seal. Let set for several weeks before using. To use, open jars and serve cold as pickles. Vinegar Beans This is the way my great grandma canned vinegar beans. The vinegar solution preserves the green beans with a wonderful flavor! I don't bother to can plain green beans anymore. I am pleased to share this recipe with you but ask that if you post it anywhere else--please give credit to Granny Boyd from the Blue Ridge Mtns. of VA. Wash and string green beans. Break up enough green beans to almost fill a 16 quart pot. This amount will yield almost 13 quarts of vinegar beans. Vinegar Solution: 1 1/2 cup apple cider vinegar (Use a good brand--we like White House Apple Cider Vinegar) 2/3 cup sugar 2/3 cup canning salt 6 quarts of water Mix ingredients together and bring to a boil. Pour solution over broken up green beans. Bring beans and solution to a boil and cook for 30 mins. Have your canning jars sterilized and hot, and lids warm. Immediately can your beans. Be sure and wipe off your rims of the cans with a damp paper towel before adding your lids and rings. Hot water bath the cans for about 15 mins. Let cans cool and complete seals. -------------------------------------------------------------------------------- Wed, 02 Oct 2002 22:10:48 -0500 From: zxcvbob Newsgroups: rec.food.preserving An old family recipe; I don't know where it originated. This is one of the few recipes that I "open kettle" (just seal the jars w/o boiling water bath). They will rust through the jar lids in about 2 years if you don't use them up. When the pickles are gone, cut up some cucumbers or raw cauliflower in the juice for making refrigerator pickles. Best regards, Bob Pickled Green Tomatoes 3 gal. green tomatoes, cut into chunks 1 qt. onion, cut into eighths 3/4 qt. chopped jalapeno 5 lb. sugar 3/4 cup salt 3 qt white vinegar 1 tsp. black pepper Bring last four ingredients to boil. Add vegetables and simmer 3 minutes or until the color changes. DO NOT BOIL! Pack into sterile jars. -------------------------------------------------------------------------------- Potatoes 2 potatoes canning salt water Wash, scrape and rinse small freshly dug new potatoes. Boil 10 minutes in water;drain. hot pack only; pack leaving 1 inch head space. Add canning salt 1/2 tsp. for pints and 1 tsp. for quarts. Cover with fresh boiling water , leaving 1/2 inch head space. Adjust lids.,place jars in canner and process pints at 10 lb. pressure for 30 minutes and quarts. at 10 lb. pressure for 40 minutes. Carefully remove jars from canner and tighten lids, so that their are no loose rings. -------------------------------------------------------------------------------- Tomato and Alphabet Soup 1/2 bushel tomatoes, peeled and quartered 1/2 lb. butter 3 chopped green peppers 6 chopped large onions 1 bunch chopped celery 1 (10 oz.) pkg. alphabet noodles 1 c. sugar 1 tsp. pepper 1/3 c. salt Fry tomatoes in butter with green peppers, onions and celery until onion is transparent. Meanwhile cook noodles, stir this in tomato mixture. Add sugar, pepper and salt. Add chopped vegetables to tomatoes. Fill jars to neck. Put in pressure cooker and pressure 15 minutes at 10 pounds pressure. Makes about 12 quarts. Can use less salt and add about a 1/2 cup vinegar if tomatoes are low acid. -------------------------------------------------------------------------------- Tomatoes with Okra or Zucchini Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints. Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used. Variation: You may add four or five pearl onions or two onion slices to each jar. Cocktail Carrot Sticks 1 1/2 cups sugar 3 tbs. salt 2 quarts white vinegar 2 tbs. mustard seeds 2 tbs. celery seeds 1 tbs. dill seeds 2 tsp. basil -- dried 1 tsp. hot pepper flakes 5 lbs. carrots 5 sprigs dill Combine sugar, salt and vinegar in a small glass pan and bring to a boil; reserve. Combine remaining ingredients except carrots and dill sprigs; reserve. Julienne carrots(1/2-inch square) and cut into lenghts to fit into jars. Reheat vinegar mixutre, add 1 teaspoon of spices and 1/2 cup of the vinegar mixture to each jar. Pack carrots vertically leaving 1/4 inch head space, place a sprig of dill on top and fill jars with vinegar mixture. Seal and process for 5 minutes in a boiling water bath. -------------------------------------------------------------------------------- Mushrooms fresh mushrooms jars and lids salt ascorbic acid (Fruit-Fresh) Wash and trim mushrooms. Cover with cold water and let stand 10 minutes. Drain. Wash again. Heat, do not boil, 15 minutes in just enough water to prevent sticking. Pack hot, into hot jars. Leave 1-inch headspace. Add 1/2 teaspoon salt and 1/8 teaspoon ascorbic acid to each pint. Add boiling water, if needed to cover mushrooms. Adjust caps. Process half-pints and pints for 30 minutes at 10 pounds pressure. Do not use quarts! -------------------------------------------------------------------------------- Canning Spinach and Other Greens Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 18 pounds and yields 3 to 9 quarts--an average of 4 pounds per quart. Quality: Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color. Procedure: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for Spinach and Other Greens in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 70 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spinach and Other Greens in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 70 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias -------------------------------------------------------------------------------- Cabbage Stuffed Pickled Peppers 12 medium green peppers 1 c. salt 1/3 c. sugar 1 tsp. salt 1 qt. vinegar 1 qt. shredded cabbage 4 qt. water 2 Tbs. mustard seed 1/2 tsp. pepper 2 c. water Cut off tops of peppers and save. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops. Let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 teaspoon salt, pepper and mustard seed; press into shells. Replace tops and fasten with toothpick or sew with coarse thread. Pack into hot jars, leaving 1/4 inch at top. Combine vinegar, water and sugar. Bring to boil and pour over peppers, leaving 1/4 inch at top. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water. Yields about 3 quarts. -------------------------------------------------------------------------------- Sweet Potatoes (pieces or whole) Choose small to medium sized potatoes. Wash well. Hot pack only--Boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes,if needed, to make pieces uniform in size. DO NOT MASH OR PUREE. Fill jars and cover with fresh boiling water or syrup, leaving 1-inch headspace. Process in pressure canner--pints 65 minutes,quarts 90 Information Compiled by Jacqueline LaMuth, Extension Agent, Home Economics,Franklin County Revised by Marcia Jess, Extension Agent, Family and Consumer Sciences, Ottawa County -------------------------------------------------------------------------------- Canned Potatoes Peel and quarter or slice or dice a 10-lb. bag of potatoes. Rinse in cold water to remove starch. Par-boil potatoes until they start to have a shiny, transparent appearance, about 5-10 minutes after they come to a boil. Pack in sterile pint or quart jars. Add 1/2 t. plain salt (not iodized) to each jar. Seal with lids. Process in a pressure cooker at 12 pounds 30 minutes for pints, 40 minutes for quarts. Note:Some of the pros say that canned potatoes aren't a good product,others swear by them.You decide. -------------------------------------------------------------------------------- White Potatoes Wash, pare. Leave whole if 1 to 2 inches in diameter or cut into 1/2-inch cubes. Dip potatoes into solution of 1/2 teaspoon ascorbic acid per quart of water to prevent darkening. Drain. Hot pack only--Place potatoes in saucepan and cover with boiling water. Boil cut potatoes for 2 minutes; whole for 10 minutes. Drain. Fill jars with hot potatoes and cover with fresh hot water, leaving 1-inch headspace. Process in pressure canner---pints 35 minutes,quarts 40 minutes. Information Compiled by Jacqueline LaMuth, Extension Agent, Home Economics, Franklin County Revised by Marcia Jess, Extension Agent, Family and Consumer Sciences, Ottawa County -------------------------------------------------------------------------------- Tomato Soup Yield 16-17 pints 7 quarts tomatoes, chopped 1 bunch celery, chopped, about 7 stalks (4 cups chopped) 5 med. onions, chopped, (3 cups) 1 sm. or 1/2 lg. green pepper, chopped (more if you like peppers) 7 cloves garlic or 3 lg. elephant garlic cloves, chopped. 7 springs fresh parsley, chopped or 3 tbs. dried 6 bay leaves or 1/2 tsp. ground 5 whole cloves or 1/4 tsp. ground 4 tbs. salt 1 c very hot water 3/4 c butter or margarine 1 1/2 c. flour 1 1/2 c. sugar 2 tbs. paprika 3 tbs. lemon juice Combine first 8 ingredients in large kettle over low fire and cook till all vegetables are tender (about 30 min.). Remove from fire and put through sieve or food mill. Return to kettle to bring up to a boil. Meanwhile melt butter in hot water, add sugar, flour, salt & paprika. Beat into a paste, add slowly to kettle, stirring to blend. Add lemon juice and stir all until blended. Bring up to a bubble, lower heat and ladle into hot sterilized pint jars, adjust 2 piece lids and process in pressure canner for 60 minutes at 10 lb. pressure. Adjust pressure for altitude if necessary. To serve, add equal amount of water or milk. -------------------------------------------------------------------------------- String Beans green beans 1 gal. water 1/2 c. vinegar 1/2 c. salt Heat all together, then add washed and drained beans. When it comes to a boil, put in jars and pour liquid to top and seal. Hot water bath for 1/2 hour. When ready to use, pour liquid off and cook. Tastes like fresh picked beans. -------------------------------------------------------------------------------- Shelled Soup Beans shelled beans salt Get shelled beans from well ripened green beans. Wash beans well. Put in canning jars; add 1 teaspoon salt per quart. Fill jar with hot boiling water, leaving 1/2 inch head space. Process in pressure canner, 10 pounds pressure for 30 minutes. Same process canning green beans. When ready to prepare for the table, open jar, put in cooker, add seasoning and bring to boil. -------------------------------------------------------------------------------- Ranch Style Beans 10 lb. pinto beans 4 large onions 1 gal. tomato juice 1 qt. catsup 4 oz. chili powder 4 lb. ground beef 1 lb. brown sugar Wash beans and soak overnight. Cook 1 1/2 hours. Add other ingredients. Mix well. Fill clean jars and add 1 teaspoon of canning salt to each quart. Process at 10 pounds for 45 minutes. -------------------------------------------------------------------------------- Canning Grains wheat millet split peas dry lentils rice Put grains in quart jars with water 1 inch from the top. Add 1 teaspoon of salt. Use these amounts for each of these different grains: 1 1/2 cup wheat, 3/4 cup millet, 1 cup split peas, 1 1/2 cups dry lentils, 1 cup rice. Use 15 pounds of pressure for 60 minutes. -------------------------------------------------------------------------------- Crisp Peppers 1. Wash peppers 2. Cut peppers up discarding stems, and any bad parts. 3. Place in non-metallic bowl. 4. Cover peppers with solution of 4 qts. cold water and 1.5 C pickling salt. 5. Place bowl in refrigerator for 8-12 hours, stir occasionally. Don't go over 12 hours peppers skins shrivel. 6. After waiting period, pour out brine solution, and fill bowl back up with water, swish peppers around, pour out. Repeat cleaning for a total of three times, and drain thoroughly, set aside. 7. Sterilize canning jars, in boiling water. 8. In a sauce pan combine 3 parts (Heinz pickling Vinegar) with 1 part water (distilled or soft water is best), and for each 4 cups of vinegar water solution, add 2-3 tablespoons sugar. 9. Bring canning solution in saucepan, and water in canner to 187 F. Key to crisp peppers is maintaining temperatures between 185 - 190 F. If it's to hot through in a few ice cubes. 10. Prepare sealing lids per mfg. instructions, in boiling water. 10. Place in hot quart jars 1 TBS. fresh minced garlic, 5-8 peppercorns whole. 11. Pack peppers into hot jars, leaving 1/2 inch head space. 12. Add 1 Tbls pickling salt to each quart. 13. Fill jars with pickling solution from saucepan, leaving 1/2 inch head space. 14. Wipe top of jar with clean damp rag. 15. Place hot lids on jars, and screw can bands down firmly. 16. Place jars in boiling bath canner, with water at 187 F., maintain temperature 185-190 F, process for 6 minutes, and pull out cans immediately, and let set on counter undisturbed while they seal. 17. Allow at least four weeks for flavors to blend, and enjoy.Place a quart in refrigerator overnight before eating. -------------------------------------------------------------------------------- Canned Okra To Fry 1 gal. fresh okra 6 tbs. vinegar 2 1/2 tbs. canning salt Cut 1 gallon okra as if to fry. Put in large pan and cover with water. Add 6 tablespoons vinegar and 2 1/2 table- spoons canning salt. Boil 8 to 10 minutes. Pour into jars and seal. Hot water bath for 10 minutes. To Cook: Drain liquid and rinse in colander. Do not add salt. Flour or meal and fry like fresh okra. -------------------------------------------------------------------------------- Pickled Squash 2 lb. squash ( yellow or summer) 3 medium onions 1/4 cup salt 2 cups white vinegar 2 cups sugar 1 tsp. celery seed 1 tsp. turmeric 2 tsp. mustard seed Wash squash; slice thinly. Peel onions; slice thinly. Cover both in water and add salt. Let stand 1-2 hours. Drain. Bring vinegar and seasonings to a boil and pour over vegetables. Let stand 3-4 minutes. Put on burner and bring to boil, stirring, allowing to boil 4 minutes. Pour into hot sterilized jars and seal.Process in BWB canner for 10 minutes. -------------------------------------------------------------------------------- Pickled Green Onions 1 1/2 cups sugar 1/4 cup water 3/4 cup white vinegar 1/4 tsp. salt Few drops green food coloring Few drops yellow food coloring 4 cups sliced onions 1/2 tsp. mustard seed 1/2 tsp. celery seed In a saucepan, combine sugar, water, vinegar and salt and bring to a boil, stirring occasionally. Cool. Add a few drops of green and yellow food coloring to syrup to make an attractive green color. In a one quart container combine onions, mustard seed and celery seed. Pour syrup over all. Cover container and let stand over night. Add more onions to fill container. Refrigerate for 2 or 3 days before serving. Onions will keep in refrigerator for up to 3 weeks. -------------------------------------------------------------------------------- Pickled Brussel Sprouts To prepare sprouts, soak for 10 min in a cold brine of 1 TBS. salt to 4 cups water to drive out any bugs. Rinse well. Trim/peel to uniform 1" diameter and cut an x in the core to allow brine to penetrate. Into each pint place 1 whole dill head, 1 clove fresh garlic, 1/4 tsp. crushed dried red pepper (I often leave out the red pepper). Prepare brine of 5 cups vinegar, 5 cups water, 1/2 cup less 1 Tbs. pickling salt) and bring to boil, keeping hot. Pack spices into jars, then pack sprouts tightly into jars to within 3/4" from the top. Add boiling brine the 1/2" head space. Remove any trapped air with non-metallic utensil, wipe top of jar, add lid/band. Process in a BWB for 10 minutes. Recipe also works for dilly beans. I often do dilly beans with a mixture of green and yellow beans, very pretty together. Enjoy! Ma Pickle -------------------------------------------------------------------------------- Pickled Asparagus Blue ribbon/top of class Skamania County Fair, Stevenson, Washington 1997 & 1998 Makes 1 jar, easily multiplied Takes about 2 lb. per jar Wash asparagus and snap off tough ends. Wash pint jar & prepare lids. Trim stalks of asparagus to fit jar leaving 1/2" head space. Add to jar 1 teaspoon dill weed 2 teaspoons pickling salt 1 clove garlic Pack jar with asparagus (I prefer tops up) Fill jar halfway with white vinegar then fill with boiling water leaving 1/2" head space. Seal and adjust lid. Process in BWB canner for 10 minutes. Let sit for 6 weeks to develop flavor. -------------------------------------------------------------------------------- Sweet Bell Peppers Leave the skin on, remove seeds. Cook 3 minutes in some water. Pack the peppers in the jar, add 1 ts. canning salt to each jar, then fill to 1" from top with cooking juice.Process in BWB canner for 10 minutes. SOURCE: Aunt Julia -------------------------------------------------------------------------------- Pickled White Onions Yield: 6 Pints 3 lb. tiny white onions 2 tbs. coarse salt water 3 c white vinegar 1/2 c sugar 1/2 tsp. whole cloves, tied in a bag 6 dried red pepper pods 6 small bay leaves Soak onions and one tablespoon salt 2 hours in water to cover.Remove onions, peel.Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse. Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag. Ladle into hot sterilized jars, covering onions with boiling vinegar mixture.Add a pepper pod and bay leaf to each jar.Seal at once. Let stand six weeks before using. Process in BWB canner for 10 minutes. SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963 -------------------------------------------------------------------------------- Red Onion Jam 7 c prepared red onions (2 1/2 pounds) 1 1/2 c apple juice 1/2 c red wine vinegar 2 tsp. rubbed sage 1 tsp. pepper 4 c granulated sugar 1/2 c firmly packed light brown sugar 1 box Sure Jell Light pectin 1/2 tsp. butter or margarine Peel, quarter and thinly slice red onions. Measure 7 cups into a large, heavy bottomed saucepan. Add apple juice, vinegar, sage, and pepper; mix thoroughly. Measure sugars into separate bowls. Mix 1/4 c granulated sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into onion mixture in sauce pot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in remaining sugars. Bring to a full rolling boil and boil 5 minutes, stirring constantly. Remove from heat. Skim off foam and ladle into pint or half-pint jars, leaving 1/4 inch head space. Process in boiling water canner 10 minutes. -------------------------------------------------------------------------------- Pimento Peppers Remove skins; In hot cooking oil 11 - 12 minutes, In water 12 - 15 minutes, In moderately hot oven 6 - 8 minutes. Dip quick in cold water, remove seeds. Pack flat in pint jars, adding NO oil or water. Hot water bath 15 minutes. Source: Aunt Julia -------------------------------------------------------------------------------- Pickled Snap Beans Yield: 5 Pints 3 lb tender snap beans 1 1/2 c water 1 1/2 c white or cider vinegar 1/2 c sugar 2 tsp. salt 3 red hot peppers 1 1/2 tsp. dried dill seed 5 cloves garlic, chopped Wash the beans thoroughly and snap off the ends. Cook them in the water until just crisp tender. Meanwhile, simmer covered in a two quart saucepan the vinegar,sugar, salt, red peppers and dill seed. Add the beans with the water in which they were cooked and simmer, covered, fifteen minutes. Continue simmering while packing one sterilized jar after another with the beans.Divide the raw garlic among the jars and pour the vinegar mixture over the beans. Fill the jars to 1/8 inch from the top. Seal at once and store in a cool, dry place.Process in BWB canner for 10 minutes. SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963 -------------------------------------------------------------------------------- Pickled Scallions Yield: 6 Half-pints 18 bunches of scallions 1 c salt water 1/4 c sugar 6 c white vinegar 6 tbs. whole allspice 1 tbs. white mustard seed 2 tbs. whole peppercorns 6 small hot peppers 6 bay leaves 6 cloves garlic (optional) Trim the scallions to fit into half-pint Ball jars.Wash the scallions thoroughly and remove the outer layer, if it is tough or discolored. Wash the vegetable again. Place the scallions in layers in a large bowl, sprinkling each layer lightly with some of the salt. Cover with cold water and let stand twelve hours or overnight, making sure that the scallions remain submerged. Drain the scallions, rinse them in fresh cold water, and drain again. Combine the sugar and vinegar. Add the allspice, mustard seed and peppercorns, tied together in a cheesecloth bag. Bring to a boil and simmer fifteen minutes. Discard the spice bag. Pack the scallions, standing upright, into six sterilized jars.Add one hot pepper, one bay leaf and one clove of garlic, if desired,to each jar. Fill the jars to within 1/2 inch of the top with the boiling liquid and place the covers on loosely. Place the jars on a wooden rack in a kettle half filled with boiling water. Boil fifteen minutes, remove the jars with tongs and tighten the covers. Store in a cool place. SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright 1963 -------------------------------------------------------------------------------- Pea Soup Boil peas until soft in water to cover. Remove from heat and press through sieve. If consistency is quite thick, add boiling water to make medium thick. Put into clean jars. Add 1 ts. salt to each quart jar if desired. Put on cap, screwing the band tight. Process 60 minutes, 10 lb.. pressure. Source: Kerr Canning Book -------------------------------------------------------------------------------- Canning Tomato Puree You'll need all the basic equipment for boiling water bath canning, plus a sieve or food mill and large preserving kettle. Use 1/2 pint or 1 pint jars only. The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes. 1. Select fresh, firm, red ripe, perfect tomatoes. 2. Organize and prepare equipment and work area. 3. Dip tomatoes into boiling water for 1 or 2 minutes to loosen the skins. Then dip them in cold water. Slip off skins and cut out cores. 4. Cut tomatoes into chunks and place in a large preserving kettle. 5. Cover and cook over low heat until the tomatoes are soft. 6. Uncover and simmer over medium heat, stirring frequently, until very, very soft. 7. Press through a sieve or food mill, then return to kettle and simmer until the mixture is the thickness of catsup, stirring frequently. 8. Pour or ladle into hot 1/2 pint or pint jars to within 1/4 inch of the tops. Add 1/2 teaspoon each of sugar and salt per pint, if desired. 9. Wipe tops and threads of jars with a damp clean cloth. 10. Put on lids and screw bands as manufacturer directs. 11. Process in a boiling water bath for 30 minutes for 1/2 pints and pints. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 -------------------------------------------------------------------------------- Canning Tomato Paste 8 qt peeled, cored, chopped tomatoes (about 48 large) 1 1/2 c chopped sweet red peppers-(about 3) 2 ea. bay leaves 1 tbs. salt 1 ea. garlic clove; peeled-if desired This recipe makes about nine 1/2 pint jars. You will need all the basic equipment, in addition to a fine sieve. 1. Organize and prepare ingredients, equipment, and work area. 2. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally. 3. Press through a fine sieve and return to kettle. Discard seeds and bay leaves. 4. Add garlic, if used, and continue to cook over medium to medium low heat, stirring frequently, until tomato mixture is thick enough to mound on a spoon, about 2-1/2 hours. Remove garlic. 5. Pour hot paste into hot 1/2 pint jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional paste, if necessary, to within 1/4 inch of tops. 6. Wipe tops and threads of jars with damp clean cloth. 7. Put on lids and screw bands as manufacturer directs. 8. Process in a boiling water bath 45 minutes. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 -------------------------------------------------------------------------------- Canning Tomato Sauce 10 lb tomatoes, peeled, cored and chopped 3 tbs. vegetable or olive oil 3 md onions; finely chopped 3 ea. garlic cloves; minced 1 1/2 ts oregano leaves; crushed 2 ea. bay leaves 1 tbs. salt 1 tsp. sugar 1 tsp. black pepper 1/2 tsp. crushed red pepper, optional This recipe makes about five 1/2 pint jars. You will need all the basic equipment, plus a sieve or food mill. 1. Organize and prepare ingredients, equipment, and work area. 2. In a large preserving kettle or saucepan, heat the oil. Add onion and garlic and cook over medium heat until tender but not brown, stirring frequently. 3. Add all remaining ingredients and simmer about 2 hours, stirring occasionally. 4. Press tomato mixture through food mill, discard seeds and bay leaves. Return tomato mixture to kettle and simmer over medium high heat until it reaches the thickness you prefer. Stir frequently. 5. Ladle or pour hot sauce into hot jars to within 1/4 inch of tops. 6. Wipe tops and threads of jars with damp clean cloth. 7. Put on lids and screw bands as manufacturer directs. 8. Process in a boiling water bath 30 minutes. Back To Canning Recipes.